A great bean recipe using all cans–no peeling, slicing or dicing. Vegetarian Baked Beans, black beans, whole kernel corn, tomatoes and Mancini Fried Peppers with Onion. Seasoned with garlic, basil and mint!
Makes 9 cups
28 oz. can Bush’s Vegetarian Baked Beans (they’re gluten-free)
15 oz. can black beans
28 oz. can petite diced tomatoes, with liquid
15 oz. can whole kernel corn, with liquid – DelMonte and S&W are gluten-free
12 oz. jar Mancini Fried Peppers with Onion (they’re gluten-free)
lots of freshly ground black pepper
1 t. dried mint
1 t. dried basil
1 t. garlic powder
Combine baked beans, black beans, tomatoes, corn, Mancini peppers and black pepper in extra large skillet. Stir well and cook at a very slow boil for 20 minutes.
Add mint, basil and garlic powder. Stir well. Turn heat off and let set for a while to allow beans to absorb some of the liquid. Reheat to serve.
Notes: A main dish meal doesn’t get much simpler than this. We love it. Make it any time during the day and simply let it set till you’re ready to eat.
Locate Manicini products in supermarkets, specialty Italian markets or purchase their products online www.shop.mancinifoods.com. My family has enjoyed their pepper products for decades. Superior, consistent quality.